Clean and prepare ca. 1 kg rump of veal (remove outer skin and fat). Create a sauce from the removed bits and veal bones: Roast them until they take on color. Then add the roasting vegetables (carrots, leeks, celery and onions). Add the tomato paste and roast lightly, then add the red wine, sage, fennel seed and rosemary. Cook briefly then cover with ca. 3 liters water. Simmer for 3-4 hours. Remove the bones and vegetables. Pass the stock through a fine sieve. Thicken with potato starch and season with salt and pepper.

Season the rump of veal with salt and pepper and rub with olive oil. Brown at high heat on all sides. Place the veal in a heavy (preferably cast iron) baking dish together with the stock. Season with sage, fennel seed and rosemary. Place the veal in a pre-heated 90°C baking oven. As the meat roasts, test the core temperature regularly with a meat thermometer. It must reach temperature of 58°C. When this temperature is reached, let the veal rest in an oven set to 58°C.

In the meantime, prepare the side dishes: Sauté 450 g apple slices and 250 g coarsely-sliced onions in cold-pressed olive oil (or canola oil). Season with salt and add 50 to 70 ml pure sea buckthorn syrup (to taste according to the acidity of apples). Sweeten and thicken the confit with yam (apricot or apple) or agave syrup or honey.

Blnach 200 g Brussel's sprouts. Cut them in qaurters and coat them with a little olive oil and roasted pumpkin seeds. Season with salt. The most difficult step is the last: The rump of veal looks like a thick triangle. The grain of the meat runs from the point of the triangle like a fan to the broad end of the cut. When you cut the mat you have to make sure that the knife is always cutting against the grain. The pieces should not be too thick. That way you always have a juicy and tender result!